Peanut-Walnut Butter

Since we have been married, Joey has been shocked at the amount of peanut butter I consume each week. When, like me, you eat a couple tablespoons of the stuff each day, it doesn't last long. Instead of picking up another jar of Smuckers Natural Creamy Peanut Butter, I decided last week that it would be fun to start making my own nut butter again.

It's an amazingly simple process to whirl together your own nut butter, and I love how easy it is to customize the blend based on your specific tastes or allergy restrictions. I've made pure walnut butter before, but felt that it was lacking something without the extra zing of salty peanuts or another more flavorful nut. So this time, I used a combination of walnuts and peanuts for a smooth, creamy and slightly salty spread that is perfect atop toast or served with sliced apples.

If you're interested in some of the other combinations I've put together, you can see them here:
*Make Your Own Nut Butter
*Cashew Butter

Also, just a reminder that our Fund for Jennie Auction is open until 10 pm tonight! The bid for our baked goods gift basket is now up to $225. Let's keep the bidding going! If you're interested, you can find the auction HERE. And thank you all so much for your kindness and generosity. 

Peanut-Walnut Butter
Ingredients
*3 cups lightly salted peanuts
*2 cups unsalted walnut halves
*1/4 cup olive oil
*1/2 teaspoon ground cinnamon

Instructions
*Combine all ingredients in the bowl of a food processor. Blend for two to three minutes, scraping own the sides occasionally, until mixture is smooth and creamy. Store in an airtight container in the refrigerator.

Happy Cooking!

Madison

The Dog Days of Summer

Last week I had Friday off from work and got the opportunity to watch what really goes on in our house when the little princess rules the roost. Man, I tell you, it's tough being a dog.

Hope you all had a wonderful day!

Madison

Homemade Almond Joy Candy Bars

 

Hey, friends! I hope you had a great weekend. My mom spent the weekend with us, which meant Joey and I spent the weekend trying to keep up with her. We played tennis, grilled out and went on an 8-mile run this morning. Exactly how I like to spend my weekend. 

For as long as I remember, I've been intrigued by the idea of making my own candy bars. I don't really have a clue why, since I can't remember the last time I ate a full-sized candy bar or purchased one at the store, but it's intrigued me none the less. 

Of course making homemade Snickers intimidates the heck out of me, and don't ask me how to recreate that filling inside a Milky Way. So to begin my candy bar making adventures, I stuck with something approachable: an Almond Joy. 

I suppose it's only fitting that the recipe I found when I Googled 'Homemade Almond Joy' was from Joy the Baker. Trust me, her recipe does not disappoint. We've been keeping these babies in our fridge for the last week or so and I can only imagine they would make a great treat wrapped up in waxed paper and tied with a ribbon.  

 

Homemade Almond Joy Candy Bars

Recipe Courtesy of Joy the Baker 

Ingredients

*7 ounces sweetened condensed milk

*1 cup powdered sugar

*1 tablespoon vanilla extract

*Pinch of salt

*2 1/2 cups unsweetened flake coconut 

*30 almonds

*20 ounces good quality milk chocolate chips 

Instructions

*In a large bowl, combine the sweetened condensed milk, powdered sugar, vanilla extract, salt and coconut. Stir until well combined. Refrigerate mixture until ready to use. 

*Meanwhile, line a baking sheet with parchment paper. Set aside. Melt the chocolate chips in a microwave-safe bowl in the microwave, melting in 30-second intervals until it is completely smooth. 

*Form the coconut mixture into 30 oval-shaped clusters. Press an almond into the center of each cluster. 

*Place one coconut cluster on a fork. Use a spoon to scoop a bit of chocolate over the almond.  This will help the almond stick to the candy and not fall off during dipping.  Lower fork into chocolate and spoon chocolate over candy to coat.  Lift fork and gently shake to release some of the chocolate.  Scrape the bottom of the fork along the side of the bowl and place on the lined baking sheet.

*Allow chocolate clusters to harden, at least an hour. 

Happy Baking!

Madison

I'm Not a Fashion Blogger...

{Dress: Target this spring; Blazer: Forever 21; Shoes: Cole Haan via TJ Maxx; Necklace: Banana Republic; Glasses: Claire's} 

...but I kinda wish I was. Although there are plenty of amazing, high-end fashion bloggers out there, it wasn't until I started reading Kendi Everyday that I really got inspired. Kendi is so real, down-to-earth, funny, and she wears clothes normal people can actually find and afford. She's totally my girl crush, can you tell?

I am, by no means, the expert when it comes to dressing fashionably. And the idea of posing for a camera makes me a little goofy...

 

I realize that you don't come to Espresso and Cream for fashion posts, but if I posted an outfit every now and again, would you be terribly opposed to the idea?

Madison

Lemon Brown Sugar Chicken

Note: If you haven't gotten around to bidding on the amazing gift basket we are auctioning off, you can do so HERE. The proceeds go toward a great cause and the basket is amazing!

No, your eyes aren't fooling you. This is a picture, and a recipe for, chicken. But before you jump to conclusions, I should tell you that this chicken wasn't for me, but for my husband. You see, Joey has no intention of going vegetarian, so we've fallen into a pretty nice routine when it comes to our 'flexitrian' lifestyle. I plan meals that are either vegetarian by nature or could easily be vegetarian, then think about how I will add in the meat-based protein for Joey.

This week, our meals are planned out something like this:
Monday: Ate at Texas Road House since we were in Des Moines for an appointment. They have great steamed veggies (ask for them without the butter) and baked potatoes (ask for it with the butter and sour cream on the side)
Tuesday: Dinner-sized salads with crumbled feta cheese, chopped almonds, steamed broccoli and tossed with a mix of balsamic and poppy seed dressing. Topped with beer-poached salmon.
Wednesday: Fajita night! Whole wheat tortillas, sauteed onions, peppers and mushrooms. Baked, sliced chicken breast simmered in taco seasoning. Chopped lettuce and tomatoes. Salsa.
Thursday: Burgers! Veggie burger for her and beef burger for him. Whole wheat buns and cheddar cheese. Steamed broccoli. Sun Chips for him.
Friday: Grub Plate: which will most likely consist of throwing together all the items we have in our fridge that didn't get eaten during the week: a bit of sliced cheese, some crackers, sliced veggies and small salads with the last of our lettuce

This recipe for Lemon Brown Sugar Chicken, courtesy of Jenna over at Eat Live Run, was a big hit last week and sure to be a staple when I'm preparing chicken in the future. Joey's a huge fan of Chinese food, particularly orange chicken, and said this tastes remarkably similar. The major differences between this and purchased orange chicken being that it's much healthier and a whole lot cheaper to make. It's a win-win, if you ask me!

Lemon Brown Sugar Chicken
Recipe from Eat Live Run 

Ingredients
*1 lb. boneless, skinless chicken breasts
*Juice of one large lemon
*1 tablespoon lemon zest
*1 cup flour
*2 teaspoons paprika
*1 teaspoon sea salt
*1 1/2 tablespoons canola oil
*2 tablespoons brown sugar

Instructions
*Preheat oven to 350°F.
*Using a meat mallet (or ice cream scoop), pound the chicken breasts thin. Set aside.
*Combine the flour, paprika and salt in a large shallow bowl and stir to combine. Dip the chicken breasts into the flour mixture to evenly coat.
*Heat the oil in a large skillet over medium high heat. Add the chicken breasts, cooking two minutes per side. You are just browning the outsides, not cooking completely through. Remove from pan and set aside.
*Pour the lemon juice into the pan and stir to de-glaze the pan. Put chicken breast in a casserole dish and pour lemon juice mixture on top. Sprinkle with brown sugar and lemon zest. Bake for 30 minutes or until temperature reaches 165°F.

Happy Cooking!
Madison

A Fund For Jennie Auction! (Now Closed)

There have been many times since I started blogging that I've been thankful and proud to be part of such a caring and giving group of individuals. Over the past few weeks, I've been blown away with the love and support that the blogging community has shown Jennifer Perillo, who I mentioned a few weeks back lost her husband to a sudden heart attack, leaving behind two young daughters ages 3 and 8.

In the wake of his death, bloggers around the country have come together to raise money for Jennifer and her girls. If you want to read more about the project, you can do so HERE. All of the money raised will go directly to Jennifer and her girls to help cover expenses and provide a fun for her girls' future.

{Whole Wheat Flax Seed Banana Bread}

{Molasses Crinkles}

A friend and fellow food editor at work, Amy of Things We Make, thought it would be great to join forces to raise money. So we've put together a pretty amazing baked goods gift basket for the highest bidder. The basket can be redeemed any time between now and the end of 2011 with two week advance notice, making it perfect for the holidays or a large gathering.

The basket includes:
*A loaf of my Whole Wheat Flax Seed Banana Bread
*A batch of my Homemade Larabars (the most popular recipe on this site!)
*Two dozen cookies from Espresso and Cream (you choose any recipe on this site)
*1 quart of Amy's Homemade Granola
*A loaf of bread of your choosing: Zucchini, Chocolate or Cherry Nut
*A batch of Amy's Whole Wheat Chocolate Chip Cookies

Pretty amazing, right? Bidding will begin at $50; all bids can be posted below so you will know where the bidding is at throughout the process. Bidding closes on Wednesday, August 30th.

Thanks in advance for your generosity in supporting this amazing project!

Cheers,

Madison

Photos From My iPhone

{Snapshots from the home office we now rent out (left), on location at a photo shoot (top right), and my necessary items for workplace productivity (bottom right).}

{My pre-wedding breakfast (top left), on my way to family dinner two nights before the wedding (right), and my dad helping out my personal attendant, Cassie, stuff something into her trunk (bottom left).}

{My mom doing last minute set-up before our wedding (above left), little sister Taylor with our crazy little dog (above middle), my cute hubby driving to church last week (above right), wishing I could always have good hair days like this (bottom left), and our crazy, begging dog before dinner (bottom right).}

Peanut Butter Chocolate Cheesecake Ice Cream

  

This weekend, something so amazing came out of my ice cream maker that I can hardly believe it was me who made it. Chocolate and peanut butter are a killer combination in every form, but chocolate and peanut butter together in cheesecake ice cream form? Absolutely killer.

I could keep rambling about how the subtle chocolate flavor compliments the creamy peanut butter perfectly. Or comment on how the cream cheese adds a perfect bit of tang and makes for the creamiest ice cream I've ever eaten.

Or I could just encourage you to make some for yourself and actually taste what I'm talking about.

Yeah, that sounds about right. Go forth and make ice cream! What are you waiting for?

Peanut Butter Chocolate Cheesecake Ice Cream
Inspired by Jeni's Splendid Ice Creams At Home

Ingredients
*2 cups 2% chocolate milk
*1 tablespoon plus 1 teaspoon corn starch
*2/3 cups granulated sugar
*1 teaspoon vanilla extract
*1 1/4 cups heavy cream
*4 oz. cream cheese, softened
*1/2 cup creamy or crunchy peanut butter (not natural peanut butter)

Instructions
*In a small bowl, combine 2 tablespoons of the chocolate milk and the corn starch until smooth. Set aside.
*In a large saucepan over medium heat, combine the remaining chocolate milk, sugar and vanilla extract. Bring to a boil and continue to cook for four minutes, stirring frequently. (I had issues with the mixture boiling over a bit, so watch carefully and remove from the heat for a second or two, if necessary)
*After four minutes, remove from the heat and whisk in the corn starch mixture. Return to heat, bring to a boil and continue to boil for one to two minutes or until mixture is thickened slightly. (A good test: it's ready when it thinly coats the back of a wooden spoon.)
*Remove from heat and whisk in the cream cheese and peanut butter. Whisk until smooth and well combined. Whisk in the heavy cream. Pour mixture through a mesh sieve and into a bowl.
*Place mixture in the refrigerator and refrigerate for 8 to 12 hours or until mixture is completely chilled.
*Transfer chilled mixture to the bowl of an ice cream maker and freeze according to manufacturer's instructions. Store mixture in an airtight container in the freezer.

Happy Cooking!

Madison

The 'After' Photo

Guys, I chickened out. Me, the girl who is typically fearless when it comes to hair color, decided 'why mess with something I'm happy with' and stuck with a shade of blonde.

Of course, I couldn't do the exact same thing, so I went slightly darker with a few more lowlights and warmth, which I think is fitting for fall. And I added some longer bangs, too. Although it's not all that different, I'm thrilled with the subtle change.

If you live in or around the Des Moines area, I can't say enough good things about Jess at Bella Salon. She did my hair for my wedding and I can't tell you the number of compliments I got.

I'm dying to hear your thoughts on the fall-ish blonde color. As someone who isn't a natural blonde, I'm always looking for that perfect shade that meshes well with my ultra-dark eyebrows and skin tone.

Happy Sunday!

Madison

Snapshots of Our Week

{My loves, getting ready for a walk}

{This is what happens when I give my camera to Joey}

{Stop it right now!}

{A mid-week love letter...}

{And a dozen roses}

{Another after-work walk before going to the gym}

{Tuckered out}

{Hello there, handsome}

{My breakfast every morning as of late: green smoothie and peanut butter toast} 

Signing off for the weekend! On the schedule tonight: a trip to the gym for a light workout before our 10k tomorrow morning, a movie, and perhaps a little pizza, too.

What do you have on the schedule this weekend?

Madison

The Only Chocolate Chip Cookie Recipe You'll Ever Need

I don't like to over-promise on a recipe, and I'm not fond of people who exaggerate. This post title claims that this is the only chocolate chip cookie recipe you will ever need. And it's neither an over-promise nor an exaggeration. This is the real-deal, the most amazing cookie I've ever made, and a big hit in our house.

I've owned a copy of Desserts By The Yard by Sherry Yard for almost a year now. It's a beautiful book filled with tantalizing recipes. Unfortunately, I have an endless stack of cookbooks that I have yet to dig into, this being one of them. That is, until last week. I was in a major baking mood last week, so when the hankering for a chocolate chip cookie hit me I went ruffling through my cookbooks in search of a new recipe.

Desserts By The Yard did not disappoint, my friends. Sherry is a seasoned and acclaimed pastry chef, and after trying her recipe for chocolate chip cookies I do not doubt why. They were perfect. Like seriously divine. The perfect mix of soft, chewy and dense, chock-full of chocolate and ever so slightly crispy around the edges.

I know that I've shared recipes for chocolate chip cookies on this site before, all of them delicious in their own right, but I think I'm done searching for that perfect recipe. Because, you see, these cookies are it.

Quintessential Chocolate Chip Cookies

From Desserts By The Yard by Sherry Yard

Ingredients

*1 1/2 cups all-purpose flour (I used whole wheat flour and had equally wonderful results) 

*1/2 teaspoon baking soda

*4 ounces unsalted butter, softened

*1/2 cup sugar

*1/2 cup packed light brown sugar

*1/4 teaspoon salt

*1 large egg

*1 teaspoon vanilla extract

*12 ounces semi-sweet chocolate chips or dark chocolate chips

Instructions

*Place racks in the middle and lower third of the oven and preheat the oven to 350°F. Line two baking sheets with parchment paper. 

*Sift together the flour and baking soda and set aside. 

*In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the butter on medium speed until creamy, about 2 minutes. 

*Scrape down the sides of the bowl. Add the sugar, brown sugar and salt. Continue creaming the mixture on medium speed until it is smooth and lump-free, about 1 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle. 

*Add the egg and vanilla and beat on low speed for 15 seconds, or until the egg is fully incorporated. Do not overbeat. Scrape down the sides of the bowl.

*On low speed, add the sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down the sides of the bowl. Add the chocolate and mix in. 

*Drop dough by rounded tablespoons onto prepared baking sheets, 2-inches apart. Bake, rotating the sheets from top to bottom and from front to back halfway through the baking, for 12 to 14 minutes, until lightly browned. Remove from the oven and slide the parchment off the baking sheets onto a work surface. Cool the baking sheets between batches. Allow the cookies to cool for at least five minutes before serving. 

Have a great weekend!

Madison

Hair Talk Thursday

I'm going to let you in on a little (not so) secret about me: I love to experiment with my hair. Over the years, I've had a lot of different hair colors and styles, never able to stick to one for very long, some more successful than others. Let's take a little walk down memory lane, shall we? 

 

Why, you might be asking yourself, am I posting about hair? Because I need your opinions, friends! I have a hair color scheduled for Saturday and I'm at a loss about what to do. For the past nine months, I've been growing my hair and bangs out, which isn't going to change. And up until the wedding, I kept my hair color the same, too. And to be honest, I've been pretty happy with the color. I've got that "if it ain't broke, don't fix it" feeling going on right now.

Joey, on the other hand, has always been a fan of strawberry-blonde for me (like the photos below...try to see past the horrible bangs in the second photo). So I'm throwing it out to you all: stick with what I've got going right now, or move towards strawberry-blonde?

I desperately need opinions!

Source

Happy Thursday! It's almost the weekend!

Madison

Peanut Butter Spread

Wow! Thank you all so much for your enthusiastic response to the giveaway. I wish I could give every one of you an ice cream maker. Alas, I have to choose just one person, and that person is....

Congrats, Ashley! E-mail me (madisonjanemayberry@gmail.com) with your name, address and your selection of which type of ice cream maker you would like and I will get it to you asap!

Last weekend I found myself making waffles for the first time with our new waffle iron, only to realize halfway through that we were out of maple syrup. Typically, when I'm trying to keep sugar and calories down, I opt for the artificially sweetened bottled light pancake syrup or sugar-free pancake syrup. But on Saturday I didn't have anything remotely close to syrup and was too lazy to make my way to the store.

Instead, I whipped up this creamy peanut butter spread. While it's not quite as drippy as syrup, its thicker consistency does prevent it from making pancakes, waffles and other breakfast goodies from becoming soggy underneath and it helps to stretch the peanut butter across a larger surface. Major bonus in my book. Because although I would like to eat tablespoon after tablespoon of peanut butter, my hips and thighs beg me not to.

After I made this spread, I imagined that it would make a delicious dip for pretzels or fruit, or a great spread atop toast. And if you sprinkled a little granola and chocolate atop it, I can only imagine it would be perfect on its own, too.

Peanut Butter Spread
Ingredients
*4 oz. plain, 2% Greek yogurt
*1 tablespoon natural, creamy peanut butter
*1/2 to 1 teaspoon stevia or brown sugar
*1/4 teaspoon ground cinnamon
*1 to 2 tablespoons milk (depending on how thick you want it)

Instructions
*In a small bowl, combine all the above ingredients. Stir until well combine. Start with 1 tablespoon of the milk, then add additional if you want a thinner consistency. Spoon over waffles, pancakes or atop toast.

Happy Cooking!

Madison

Peach Birthday Cake and a Blogiversary Giveaway!

This week, Espresso and Cream turns two! When I started this blog, I had very few expectations of what it would become and was excited when a few others besides my mom started reading my posts. Two years later, more people than I could imagine visit each day. You guys, the amazing readers of Espresso and Cream, knock my socks off with your comments, e-mails, and Twitter conversations.

So to say thank you for making this site what it is, I want to do a special birthday giveaway to one lucky reader! Since I've been posting so many ice cream recipes lately, I though it only appropriate to give away a KitchenAid Ice Cream Maker Attachment or a Cuisinart Ice Cream Maker (the winner gets to choose which one they want). To enter, leave a comment below telling me your favorite type of ice cream between now and Tuesday, August 16, at 10 p.m. I will announce the winner on Wednesday morning.

Oh, and I also made you cake. An unbelievably moist, flavorful cake from Melissa Gray's charming cake cookbook, All Cakes Considered. Melissa, who is a bit of a cake-baking legend at National Public Radio where she works, stumbled upon this recipe for peach cake with cream cheese frosting in a local church cookbook. Yet another reminder of the culinary treasures that are right in front of us.

This little gem is incredibly simple and bursting with flavor, thanks to chopped canned peaches. Although fresh peaches are perfectly acceptable, Melissa notes that the canned variety yielded more favorable results. Since the dishwasher was full, I thought I would make this cake with a whisk and bowl instead of hauling out the mixer. Turns out, you can make this cake the old fashioned way just fine, too.

Joey and I have been gushing over this cake for the past two days. I actually think it might be getting better as the days go by, something that seems to happen with most fruit-based quick breads and cakes. Although I made the cake with three six-inch layer pans, the original recipe calls for a 10-inch tube pan, and I can imagine two 8-inch layers would be a suitable fit, too.

Peach Birthday Cake with Cream Cheese Frosting
Recipe from All Cakes Considered

Ingredients
For the cake
*3 large eggs, beaten
*1 3/4 cups sugar
*1 cup vegetable oil
*2 cups all-purpose flour
*1/2 teaspoon salt
*1 teaspoon baking soda
*1 teaspoon ground cinnamon
*2 cups sliced peaches, preferably canned
*1/2 cup chopped pecans (optional)

For the frosting
*4 ounces cream cheese, softened
*4 tablespoons butter, softened
*1 teaspoon vanilla extract
*2 cups confectioners' sugar
*1/2 teaspoon ground cinnamon

Instructions
*Preheat oven to 375°F. Grease three six inch round cake pans and line the bottom with parchment paper. Set aside.
*In the bowl of an electric mixer, combine the eggs, sugar and oil. Mix on medium speed until just blended. In a separate bowl, combine the flour, salt baking soda and cinnamon. Add to the egg mixture and beat until just combined. The batter will be sticky.
*With a spatula and/or wooden spoon, fold in the peaches and nuts.
*Pour the batter into the prepared cake pan and bake for 50 minutes, or until the cake tests done.
*Let the cake cool for 10 minutes in the pan, then unmold onto a cake rack. Allow to cool completely.

*Meanwhile, make the frosting. With the mixer on medium speed, beat the cream cheese, butter and vanilla extract until smooth. Gradually add the confectioners' sugar and cinnamon. Beat until smooth. Apply the frosting to the cooled cake.

Happy Baking!

Madison